Our Detox Soup Recipe is the perfect way to jump-start your healthy after an indulgent weekend. We simmer chicken bones with tons of veggies, garlic, ginger, and lemongrass until the water turns into a deep, rich broth. Serve the broth with leeks, spinach and any of your other favorite veggies.
Slice the fiberous top half of the leek off. Slice the bottom half.
Add top fiberous part of the leek, chicken carcass, carrots, lemongrass, celery stalk, ginger, onion, and garlic to a large pot. Pour water on top. Add in salt. Bring to a boil and reduce to a simmer. Cover and simmer for 90 minutes to two hours until the chicken and veggies have flavored the water.
Use a slotted spoon to remove everything from the broth. Discard.
Add the leeks. Cook for 1-2 minutes until they start to softed. Add the spianch. Stir and simmer until the spianch has wilted and leeks are cooked. Season with extra salt and pepper.